Café de Paris SauceCafé de Paris sauce is a complex butter based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as "entrecôte Café de Paris".
The sauce was first popularised in the 1940s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and entrecôte Café de Paris remains the restaurant's speciality.
Café de Paris butter
Quite distinct from the classic Café de Paris sauce are various compound butters commonly referred to as Café de Paris butter. These typically contain a mixture of herbs, spices, and other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallot, garlic, Worcestershire sauce, and anchovies, all whipped into the butter. The resulting compound butter is shaped into a roll using aluminium foil and chilled. When the dish is served, a piece of the butter is sliced off and allowed to melt on the hot meat.
Recipe for
Café de Paris Sauce
